mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Cannoli Dip
(Serves 8 to 10)
(Serves 8 to 10)
Cannoli Dip served with Pizzelle and Strawberries
Ingredients:
15 ounces ricotta cheese
8 ounces mascarpone
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon Fiori di Sicilia extract (optional)
1/2 cup heavy cream
1/2 cup mini chocolate chips
Pizzelle, graham crackers, and/or strawberries for serving
Directions:
In the bowl of a food processor, combine the ricotta, mascarpone, confectioners' sugar, vanilla and Fiori di Sicilia (optional). Puree until smooth. Transfer the mixture to a serving bowl. In a separate bowl, whip the heavy cream until stiff peaks form. Add half of whipped cream to ricotta mixture and fold until combined; then add the remaining whipped cream and fold until combined. Stir in the chocolate chips. Serve with pizzelle, graham crackers, strawberries, or fried flour tortilla chips dusted lightly with cinnamon-sugar.
15 ounces ricotta cheese
8 ounces mascarpone
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon Fiori di Sicilia extract (optional)
1/2 cup heavy cream
1/2 cup mini chocolate chips
Pizzelle, graham crackers, and/or strawberries for serving
Directions:
In the bowl of a food processor, combine the ricotta, mascarpone, confectioners' sugar, vanilla and Fiori di Sicilia (optional). Puree until smooth. Transfer the mixture to a serving bowl. In a separate bowl, whip the heavy cream until stiff peaks form. Add half of whipped cream to ricotta mixture and fold until combined; then add the remaining whipped cream and fold until combined. Stir in the chocolate chips. Serve with pizzelle, graham crackers, strawberries, or fried flour tortilla chips dusted lightly with cinnamon-sugar.
Everyone loves cannoli. But if you're making them for a crowd they can be time-consuming because you have to fill the shells right before serving so they don't get soggy. This recipe takes the delicious flavor and creamy texture of cannoli filling and turns it into a wonderful party snack. It can actually be made a day of two ahead. The addition of the Fiori di Sicilia extract gives the dip a delicate orange-vanilla flavor but you may leave it out. We like serving the dip with pizzelles but any crisp cookie would be perfect for dipping. You could even break up some waffle cones. We have also provided you with a variation of the recipe PUMPKIN CANNOLI DIP below.
WE LOVE THIS EXTRACT
You know that wonderful marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl? That’s what Fiori di Sicilia tastes like.
Use about ½ teaspoon in a typical recipe for cookies, pound cake, pie, meringues, sweet bread, etc. Many Italians use it to scent their panettone and pandoro. You may have to restrain yourself from using Fiori di Sicilia in EVERYTHING! Your friends will be guessing just what you’ve done to your sugar cookies, yellow cake, or sweet bread to make them taste SO good! It is more expensive than your standard supermarket extract but a little goes a long way. Store it in your refrigerator and it will last for several years.
Use about ½ teaspoon in a typical recipe for cookies, pound cake, pie, meringues, sweet bread, etc. Many Italians use it to scent their panettone and pandoro. You may have to restrain yourself from using Fiori di Sicilia in EVERYTHING! Your friends will be guessing just what you’ve done to your sugar cookies, yellow cake, or sweet bread to make them taste SO good! It is more expensive than your standard supermarket extract but a little goes a long way. Store it in your refrigerator and it will last for several years.
DESSERTS > SPOON DESSERTS > CANNOLI DIP
Ingredients:
15 ounces ricotta cheese
8 ounces mascarpone or light cream cheese
2/3 cup confectioners' sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup mini chocolate chips
Chopped pistachios or additional chocolate chips for garnish (optional)
Pizzelle, graham crackers, and/or apple slices for serving
Directions:
In the bowl of a food processor, combine the ricotta, mascarpone, confectioners' sugar, pumpkin puree, vanilla, cinnamon, ginger, and nutmeg. Puree until smooth. Transfer the mixture to a serving bowl. In a separate bowl, whip the heavy cream until stiff peaks form. Add half of whipped cream to ricotta mixture and fold until combined; then add the remaining whipped cream and fold until combined. Stir in the chocolate chips. Garnish with pistachios or chocolate chips, if desired. Serve with pizzelle, graham crackers, apple slices, or fried flour tortilla chips dusted lightly with cinnamon.
15 ounces ricotta cheese
8 ounces mascarpone or light cream cheese
2/3 cup confectioners' sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup mini chocolate chips
Chopped pistachios or additional chocolate chips for garnish (optional)
Pizzelle, graham crackers, and/or apple slices for serving
Directions:
In the bowl of a food processor, combine the ricotta, mascarpone, confectioners' sugar, pumpkin puree, vanilla, cinnamon, ginger, and nutmeg. Puree until smooth. Transfer the mixture to a serving bowl. In a separate bowl, whip the heavy cream until stiff peaks form. Add half of whipped cream to ricotta mixture and fold until combined; then add the remaining whipped cream and fold until combined. Stir in the chocolate chips. Garnish with pistachios or chocolate chips, if desired. Serve with pizzelle, graham crackers, apple slices, or fried flour tortilla chips dusted lightly with cinnamon.
Pumpkin Cannoli Dip
(Serves 8 to 10)
(Serves 8 to 10)
We may earn a commission when you use one of our links to make a purchase.
ENJOY DELICIOUS HOMEMADE PIZZELLE
Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled.
